Roast two chickens, not one. It takes about the same amount of time and you can pop the second chicken in the fridge to use over the next few days. Your future self will thank you for skipping a trip to the store to grab a rotisserie bird—saving you not only time but at least 50 mg of sodium per serving, depending on where you get yours from.

A portrait of Breana Killeen, M.P.H., RD
Breana Lai Killeen, M.P.H., RD
EatingWell Magazine, March 2021

Gallery

Credit: Eva Kolenko

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a baking sheet with foil. Place a wire rack on top and coat it with cooking spray.

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  • Mix thyme, garlic, oil, salt and pepper in a small bowl. Rub the mixture all over the chickens, under the skin and over the breast and thigh meat. Place 1 lemon half in the cavity of each chicken. Place the chickens, breast-side up, on the prepared rack, preferably not touching each other.

  • Roast the chickens for 45 minutes.

  • Reduce oven temperature to 425°. Rotate the pan from back to front and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 10 to 15 minutes more. (Be sure to check the temperature of each chicken. One might be done before the other.) Transfer to a clean cutting board; let rest for 10 minutes before carving.

To make ahead

Refrigerate for up to 4 days.

Nutrition Facts

209 calories; fat 10g; cholesterol 87mg; sodium 324mg; protein 28g; saturated fat 2g; vitamin a iu 72IU.
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